Ingredients:
- 2 tbsp cornflour
- ½ tsp salt
- ½ tsp black pepper
- 800g chicken wings, trimmed of wing tips
- Sesame seeds, flat-leaf parsley, to serve
For the sauce
- ½ cup soy sauce
- ½ cup mirin
- ⅓ cup white sugar
- 1 tsp minced ginger
- ¼ cup water
- 2 tbs cornflour
Let's make it:
Step 1:
In a large mixing bowl, combine the cornflour, salt and pepper. Add the trimmed chicken wings and toss well to combine, so they are well coated. Transfer the wings to the air fryer basket. Press the chicken function and cook at 200°C for 22 minutes.
Step 2:
While the chicken is cooking, combine the soy sauce, mirin, sugar and ginger in a small saucepan and bring to the boil over medium-high heat. Simmer for 4 minutes. In a small bowl, combine the water and cornflour to make a slurry. While whisking, pour the slurry into the teriyaki sauce and simmer for 1-2 minutes, until thickened. Remove from the heat.
Step 3:
Remove the chicken wings to a large, clean bowl and pour over the teriyaki glaze. Toss lightly to coat, then return to the air fryer and cook for a further 5 minutes at 200°C.
Cook's Tip:
Remove the teriyaki chicken wings to a large serving platter. Sprinkle with the sesame seeds and parsley and serve immediately.